Ingredients

3 tablespoon butter

4 shallots chopped

1 leek sliced

450gr skinless boneless chicken breasts , chopped

600ml/  chicken stock

1 tablespoon chopped fresh parsley

1 tablespoon fresh thyme plus extra sprigs to garish

Salt and pepper

Method

Melt the butter in a large saucepan over a medium heat . add the shallots and cook stairingly for 3 minutes until softened

2 add the leek and cook for a further 5 minutes , stairring

Add athe chicken , stock and herbs and season to taste with salt and pepper . bring to the boil , then reduce the heat and simmer for 25 minutes until the chicken is tender and cooked through .

Remove from the heat and leave to cool for 10 minutes . Transfer soup in a food processor or blender and process until smooth (you may need to do this in batches.) 

Return the soup to the raised- out pan and warm  over a low heat for 5 minutes .

Stir in the cream and cook for further 2 minutes , then remove from the  heat and ladle into warmed serving bowls . garished with thyme sprigs and serve immediately .

Varation

For the lower fat of the is soup omit the double cream but replace half the chicken stock with semi skimmed milk .

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